Kathy's Pineapple Coconut Oatmeal Cookies
Bursting with tropical flavors, Kathy's Pineapple Coconut Oatmeal Cookies are a chewy, golden-brown treat that combines the wholesome goodness of oats with the lush sweetness of crushed pineapple and shredded coconut. These cookies are delicately crisp at the edges and irresistibly soft in the center, thanks to the perfect balance of moisture from the pineapple and richness from the butter. With optional chopped walnuts for a satisfying crunch, they’re a unique twist on classic oatmeal cookies that will brighten any dessert table. Quick and easy to prepare, these delightful cookies take just 15 minutes of prep time and are baked to perfection in under 12 minutes, making them an ideal recipe for busy bakers or tropical dessert lovers. Perfect for snacking, gifting, or enjoying with a cup of tea, these cookies will transport your taste buds to a sunny island paradise!
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Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Quick-cooking oats
- 0.5 cup Crushed pineapple, well-drained
- 0.75 cup Shredded sweetened coconut
- 0.5 cup Chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 3
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Fold in the oats, crushed pineapple, shredded coconut, and chopped walnuts (if using). Be careful not to overmix.
Step 7
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still look slightly soft.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (991.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3953.3 |
| Total Fat 197.8g | 0% |
| Saturated Fat 106.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 477.9mg | 0% |
| Sodium 1439.2mg | 0% |
| Total Carbohydrate 523.3g | 0% |
| Dietary Fiber 33.3g | 0% |
| Total Sugars 306.5g | |
| Protein 52.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 291.7mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1572.2mg | 0% |
Source of Calories